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Greek Lemon Chicken Soup: Avgolemono*

25min

Happy Sunday! Looking for a rich, thick, lemony (our favorite) soup for lunch? We found it with this delicious Greek Lemon Chicken soup called Avgolemono, courtesy of Natalie Cooks! We added just a couple more ingredients, but it’s definitely what we call a “Souperlicious” meal! Find the directions below or on Natalie’s site, where she also provides some other cool tricks, and let us know what you think!

Ingredients

  • 1 tbsp olive oil

  • 1/2 yellow onion, finely chopped

  • 1 clove of garlic

  • 1 leek

  • 1 tsp salt, divided

  • Pinch salt, pepper, and paprika

  • ¾ cup brown rice (we used Carolina rice)

  • 1 bay leaf

  • 1.5 lb boneless skinless chicken thighs

  • 2 qt low sodium chicken stock

  • 4 eggs (2 whole eggs + 2 egg yolks)

  • ¼ cup lemon juice (about 2 lemons)

  • 1 cup spinach

  • 2 carrots

  • 1/2 cup fresh dill

Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 25min
  • Cook45min
  • Meal Time Lunch
  • Serves 4

Instructions

  1. In a large pot over medium heat, warm the olive oil. Add onion, garlic, leeks, carrots, and 1/2 tsp salt and cook until softened, about 5 minutes.

  2. Stir in the rice, bay leaf (if using), chicken and chicken stock. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes (uncovered), or until both the rice and chicken are cooked.

  3. Remove the bay leaf and transfer the chicken to a cutting board. Use two forks to shred the chicken. Return the chicken to the pot along with the spinach (if using). Simmer until the spinach wilts, about 2 minutes.

  4. In a medium bowl, whisk together the 2 whole eggs, 2 egg yolks, and lemon juice until smooth. VERY slowly pour in 2 cups of the hot broth while whisking constantly.

  5. Stir the lemony egg liquid back into the soup along with the remaining 1/2 tsp salt. Simmer it gently for a couple of minutes. It will become creamy — MAGIC! Taste and add more salt if you think it needs it (depends on the chicken broth used).

  6. Stir in lots of cracked pepper. Serve topped with lots of fresh dills, a drizzle of olive oil and more black pepper.

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